zoom

    Save to your scrapbook

    Gluten free Cajun-spiced prawn & pea pasta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Gluten free Cajun-spiced prawn & pea pasta

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2

    Ingredients

    200g FreeFrom Gluten Free Spaghetti
    90g pack wild rocket
    1 lemon, juice
    2 x 80g packs popped garden peas
    140g pack No.1 Madagascan Tiger Prawns
    1 tsp Cooks’ Ingredients Deep South Cajun Rub
    2 tsp reduced fat crème fraîche
    10g pecorino Romano, grated  

    Method

    1. Bring 1L water to the boil in a large saucepan, then add the spaghetti. Stir well and season. Boil for 10 minutes, stirring occasionally. Meanwhile, mix the rocket with the lemon juice and seasoning in a bowl then set aside.

    2. Once the pasta is cooked, most of the water should have evaporated. If not, drain and reserve the liquid. Add the peas, prawns and Cajun rub to the pan and toss together for 2 minutes. If the pasta starts sticking to the pan, add a splash more water or some of the reserved cooking water.

    3. Lower the heat and stir in the crème fraîche and a little of the pecorino, again adding more water if needed. Serve immediately with the rocket salad and a dusting of the remaining pecorino.

    Your recipe note

    Edit your recipe note

    Cook’s tip Frozen peas would also work well in this recipe – just add them to the pasta for the last minute of cooking, then bring back to the boil before moving on with the recipe. Try using quark, ricotta or a dash of cream in place of the crème fraîche, and if you enjoy extra spice, scatter over some chopped red chilli or dried chilli flakes when serving. 

    Comments

    Average user rating

    0 stars

    Glossary